From Patch to Plate: The Joy of Cooking with Pumpkin

Celebrate the flavours of autumn with Meg’s Scottish Kitchen. Discover two delicious pumpkin recipes a vibrant roast pumpkin salad and a spiced maple loaf. Rediscover the joy of seasonal, fuss-free cooking

Pumpkin Table Setting

There’s something about the sight of pumpkins lined up at farm gates and garden walls this time of year that makes me feel instantly at home. Maybe it’s their colour, that deep golden hue that seems to bottle the last of autumn’s light or maybe it’s the memories they carry.

For me, pumpkin season means the comforting smell of roasting trays in the oven, soups bubbling gently on the hob and the promise of warmth after a long walk through crisp air. It’s the sound of a spoon scraping through soft, sweet flesh a small but satisfying moment that signals slower evenings and the kind of cooking that soothes the soul.

Pumpkins aren’t just for Halloween; they’re for those cosy suppers when friends pop by unexpectedly or when you want something nourishing after a blustery day. They remind us that good food doesn’t need to be complicated it just needs to be cooked with care.

Below, I’m sharing two of my favourite ways to celebrate pumpkin: one savoury, one sweet both designed to bring joy (and maybe a touch of magic) back to your autumn kitchen

Roast Pumpkin, Kale & Chickpea Salad with Coriander Dressing

Roast Pumpkin, Kale & Chickpea Salad with Coriander Dressing

We love this nourishing bowl of goodness — roast pumpkin, crisp kale and hearty chickpeas tossed in a zesty coriander dressing. It’s colourful, comforting and full of texture. The best bit? It’s naturally gluten-free and comes together in no time, making it the perfect midweek meal when you want something wholesome but fuss-free.

Serves: 4

Prep time: 20 minutes

Cooking time: 1 hour

Ingredients

For the salad

• 4 tbsp olive oil

• 2 tsp ground coriander

• 2 tsp ground cumin

• 2 tsp smoked paprika

• 1 tsp dried chilli flakes

• 500g pumpkin or squash, seeds removed and cut into wedges

• 2 red onions, cut into wedges

• 1 x 400g tin chickpeas, drained

• 150g kale, tough stalks removed

• 50g feta, crumbled (optional)

For the dressing

• 100g natural yoghurt

• 1 tbsp tahini

• Juice of 1 lemon

• Small bunch fresh coriander

Method

1. Preheat the oven to 200°C / fan 180°C / gas 6. In a large bowl, combine the olive oil, ground coriander, cumin, smoked paprika, chilli flakes and a good pinch of salt and pepper. Add the pumpkin and red onion, tossing well to coat.

2. Roast the vegetables Spread everything onto a large baking sheet, leaving space so they crisp up beautifully. Roast for 30 minutes, then add the chickpeas, toss well, and return to the oven for a further 20 minutes, until everything is golden and slightly charred.

3. Make the dressing While the vegetables roast, blitz the yoghurt, tahini, lemon juice, coriander and 4 tbsp of water in a food processor until smooth and green. It should be thick but drizzle-able.

4. Marinate the kale Add the kale to a large bowl with half the dressing. Massage gently with clean hands to soften the leaves, then set aside for 20 minutes, massaging again halfway through.

5. Bring it all together Let the roasted pumpkin cool slightly for 5 minutes, then toss it through the kale mixture along with the chickpeas and onions.

6. To serve Divide between plates, drizzle over the remaining dressing, and scatter with feta if you fancy a little extra creaminess.

   
   

💚 Meg’s Tip: This salad is just as delicious cold the next day. Try it piled into wraps, served with warm flatbreads, or alongside grilled halloumi or roast chicken.

Spiced Pumpkin & Maple Loaf

Spiced Pumpkin & Maple Loaf

The first time I baked this, the scent of cinnamon, ginger, and maple syrup filled the kitchen so completely that my husband wandered in, convinced I’d lit a candle. “Better,” I told him, “it’s cake.”

This loaf is one of those bakes that tastes like home — soft, gently spiced, and perfect with a cuppa. Serve it warm with butter or cream cheese, or toast slices the next morning (if there’s any left).

Makes: 1 loaf

Prep time: 15 minutes

Cooking time: 50 minutes

Ingredients

• 200g pumpkin purée (roast and mash your own or use tinned)

• 150g light brown sugar

• 100ml sunflower oil

• 2 large eggs

• 200g self-raising flour

• 1 tsp baking powder

• 1 tsp ground cinnamon

• ½ tsp ground ginger

• ¼ tsp nutmeg

• Pinch of salt

• 2 tbsp maple syrup

Method

1. Preheat the oven to 180°C / fan 160°C / gas 4. Grease and line a 900g loaf tin.

2. Whisk together the pumpkin purée, sugar, oil, and eggs until smooth.

3. Sift in the flour, baking powder, spices, and salt. Gently fold to combine.

4. Pour into the tin, drizzle the top with maple syrup, and bake for 50–55 minutes until golden and a skewer comes out clean.

5. Cool slightly before slicing — though it’s heavenly eaten warm with a cup of tea while the rain taps at the window.

💛 Meg’s Tip:

This loaf freezes beautifully — slice before freezing and you’ll have a ready-made afternoon treat whenever the craving strikes.

Pumpkin Spice

Cooking with Pumpkin: A Little Reminder

Cooking with pumpkin is about more than flavour; it’s about ritual. It’s a celebration of the season of slowing down, lighting the fire, and taking the time to make something with your hands. The kind of cooking that fills your kitchen with warmth and your heart with calm.

So next time you bring a pumpkin home, don’t just think of soup or carving. Think of the quiet joy of a roast salad shared at the table or a simple loaf cooling on the rack.

Because at Meg’s Scottish Kitchen, that’s what we’re all about — tasty recipes without the stress.

💌 Stay Connected

✨ Thank you for making Meg’s Scottish Kitchen part of your seasonal cooking.

I’d love to know: what’s your favourite way to cook pumpkin when the nights draw in?

Share it with me on Instagram @MegsScottishKitchen

Until next time, Happy cooking

Meg x